1.
BACKGROUND

2.
•BARBECUES AS WE KNOW THEM NOW ORIGINATED IN THE
CARIBBEAN, WITH MEAT COOKED OVER A GRILL OR PIT,
SEASONED, AND BASTED.
•BARBECUE IS A WORD FROM THE TAINO LANGUAGE, WHICH IS
SPOKEN BY A CARIBBEAN INDIAN GROUP.
•BARBACOA IS THE PHRASE THEY USE TO DESCRIBE GRILLING ON
AN ELEVATED WOODEN GRATE.

3.
•A COMMONLY PRODUCED FROM PORK BELLY AND CUT INTO CUBES
IS THE SO-CALLED TOCINO WHICH IS A SPANISH TERM FOR BACON.
•TOCINO IS ALSO KNOWN AS SWEET CURED PORK, IS REGARDED AS
A POSSIBLE COUNTERPART FOR BACON WHICH IS PREPARED IN
OTHER COUNTRIES SUCH AS THE UNITED STATES.

4.
POPULATION

5.
YEAR CALAMBA CABUYAO TOTAL HOUSEHOLD
POPULATION
2016 117,803 124,951 242,754
2017 122,138 128,537 250,675
2018 126,633 132,226 258,859
2019 131,293 136,021 267,314
2020 134,918 141,565 276,483
TOTAL 632,785 663,300 1,296,085

6.
HISTORICAL DEMAND

7.
2016 242,754 77% 186,921 99% 185,051 24 4,441,233
2017 250,675 77% 193,020 99% 191,090 24 4,586,149
2018 258,859 77% 199,321 99% 197,328 24 4,735,877
2019 267,314 77% 205,832 99% 203,773 24 4,890,563
2020 276,483 77% 212,892 99% 210,763 24 5,058,312
TOTAL 1,296,085 997,985 988,006 23,712,134
% of
Individual
who eats
tocino
RESULT
A VER A GE
A N N UA L
C ON SUM P T I
ON (2
P A C KS )
HISTORICAL
DEMAND
% ofIncome
Bracket of
(10,000 TO
15,000)
YEAR
HOUSEHOLD
POPULATION
RESULT

8.
SUMMARY OF STANDARD DEVIATION
(DEMAND)

9.
Arithmetic Straight Line 9,615.05
Arithmetic Geometric Curve 34,922.18
Statistical Straight Line 6,176.74
Statistical Parabolic 1,242.01

10.
PROJECTED VALUES OF DEMAND USING
STATISTICAL PARABOLIC

11.
YEAR a + b x + c X
2
= Yc
2021 4,735,195.03 + 153,857.14 ( 3 ) + ( 3,615.92 )( 3 2
) = 5,229,309.70
2022 4,735,195.03 + 153,857.14 ( 4 ) + ( 3,615.92 )( 4 2
) = 5,408,478.25
2023 4,735,195.03 + 153,857.14 ( 5 ) + ( 3,615.92 )( 5 2
) = 5,594,878.63
2024 4,735,195.03 + 153,857.14 ( 6 ) + ( 3,615.92 )( 6 2
) = 5,788,510.85
2025 4,735,195.03 + 153,857.14 ( 7 ) + ( 3,615.92 )( 7 2
) = 5,989,374.90

12.
HISTORICAL SUPPLY

13.
YEAR
Purefoods Swift CDO Funtastyk
Pampanga's
Best Frabelle Mekeni
HISTORICAL
SUPPLY
2016 528,666 189,873 944,328 867,678 323,901 166,046 3,022,508
2017 533,953 193,670 972,658 902,385 340,096 174,348 3,119,127
2018 539,292 197,544 1,001,838 938,481 357,101 183,066 3,219,339
2019 544,685 201,495 1,031,893 976,020 374,956 192,219 3,323,286
2020 550,132 205,525 1,062,849 1,015,061 393,704 201,830 3,431,120
TOTAL 2,696,728 988,107 5,013,566 4,699,624 1,789,757 917,509 16,115,381

14.
SUMMARY OF STANDARD DEVIATION
(SUPPLY)

15.
Arithmetic Straight Line 4,873.94
Arithmetic Geometric Curve 652.87
Statistical Straight Line 3,127.65
Statistical Parabolic 41.68

16.
PROJECTED VALUES OF SUPPLY USING
STATISTICAL PARABOLIC

17.
YEAR a + b x + c X2 = Yc
2021 3219338 + 102138 ( 3 ) + ( 1869 ) ( 3 2 ) = 3542574
2022 3219338 + 102138 ( 4 ) + ( 1869 ) ( 4 2 ) = 3657795
2023 3219338 + 102138 ( 5 ) + ( 1869 ) ( 5 2 ) = 3776754
2024 3219338 + 102138 ( 6 ) + ( 1869 ) ( 6 2 ) = 3899451
2025 3219338 + 102138 ( 7 ) + ( 1869 ) ( 7 2 ) = 4025886

18.
UNSATISFIED DEMAND

19.
PROJECTED PROJECTED UNSATISFIED
DEMAND SUPPLY DEMAND
2017 5,229,310 3,542,574 1,686,736
2018 5,408,478 3,657,795 1,750,683
2019 5,594,879 3,776,754 1,818,125
2020 5,788,511 3,899,451 1,889,060
2021 5,989,375 4,025,886 1,963,489
YEAR

20.
MARKET SHARE

21.
UNSATISFIED ACCEPTANCE PROJECTED MARKET
DEMAND FACTOR DEMAND SHARE
2017 1,686,736 43% 5,229,310 13.87%
2018 1,750,683 43% 5,408,478 13.92%
2019 1,818,125 43% 5,594,879 13.97%
2020 1,889,060 43% 5,788,511 14.03%
2021 1,963,489 43% 5,989,375 14.10%
YEAR

22.
COMPETITORS

23.
MARKETING PROGRAM

24.
•PRODUCT STRATEGY
•PACKAGING
•LABELLING
•TARGET MARKET

25.
CHANNEL OF DISTRIBUTION

26.
MANUFACTURER
RETAILERS
END USERS

27.
MANUFACTURING PROCESS

28.
PREPARATION OF RAW MATERIALS
( 15 MINUTES)
MEAT PREPARATION
( 45 MINUTES)
CUTTING THE MEAT
( 1 HOUR)
WEIGHING AND PACKAGING
( 45 MINUTES)
MARINATION
LABELLING AND STORING
( 30 MINUTES)
PREPARATION OF MARINADE
( 10 MINUTES)

29.
Number of Product per Batch (250g. per pack) 125
Working Hours 8
Hours of Operation per Batch 3 hours and 42 minutes
No. of Batch Per Day 2
Total No. of Product per batch 250
No. of Working Days 290
Total Annual Production per Pack 72,500
Computation of maximum output

30.
PROJECTION BASED ON MARKET SHARE

31.
Table 3.1 Annual Production based on Market Share

32.
PROJECTION BASED ON MACHINE
CAPACITY

33.
Year StandardDailyProduction NumberofProductionDays StandardAnnualProduction EfficiencyRate Capacityutilized
2021 250 290 72,500 75% 54,375
2022 250 290 72,500 80% 58,000
2023 250 290 72,500 85% 61,625
2024 250 290 72,500 90% 62,250
2025 250 290 72,500 95% 68,875

34.
RAW MATERIALS

35.
DESCRIPTION
QUANTITY (per
batch)
UNIT OF
MEASURE Unit Cost
TOTAL COST
(per batch)
NUMBER OF
OUTPUT PER
BATCH (packs) Cost per Unit NET OF VAT INPUT VAT
Pork Meat 25 kilogram
₱
72.00
₱
1,800.00 125
₱
16.07
₱
1,607.14
₱
192.86
Soy Sauce 7.2 Liters
₱
31.00
₱
223.20 125
₱
1.99
₱
199.29
₱
23.91
Brown Sugar 3,125 Grams
₱
0.04
₱
125.00 125
₱
1.11
₱
111.61
₱
13.39
Calamansi 125 pcs.
₱
1.00
₱
125.00 125
₱
1.11
₱
111.61
₱
13.39
Cayenne
pepper 75 pcs.
₱
0.09
₱
6.75 125
₱
0.06
₱
6.03
₱
0.72
Black Pepper 71 Grams
₱
2.00
₱
142.00 125
₱
1.26
₱
126.79
₱
15.21
Minced Garlic 706 Grams
₱
0.08
₱
56.48 125
₱
0.50
₱
50.43
₱
6.05
TOTAL
DIRECT
COST
₱
106.21
₱
2,478.43
₱
22.10
₱
2,212.88
₱
265.55
Table 3.14. Direct Materials per batch

36.
Total RawMaterialsCostPerBatch ₱2,478.43
Numberof packsproducedperbatch 125
RawMaterialsCostperpack ₱22.10
Costperpiece ( 250g/pack) ₱76.00

37.
LABOR REQUIREMENTS

38.
Table 3.19. Labor requirements

39.
PROJECT COST

40.
CAPITAL CONTRIBUTION

41.
SELLING PRICE

42.
PAYBACK PERIOD

43.
ORGANIZATIONAL CHART

44.
GANTT CHART

45.
SOCIO-ECONOMIC ASPECT

46.
A. GOVERNMENT
B. EMPLOYMENT
C. COMMUNITY DEVELOPMENT
D. CONSUMERS
E. ENVIRONMENT

47.
PLANT LAYOUT

48.
VICINITY MAP

49.
BUILDING PERSPECTIVE

50.
COMPANY LOGO

51.
PACKAGING

52.
PACKAGING LABEL

53.
FLYERS LAYOUT

54.
FACEBOOK PAGE